Adjaruli Khachapuri

Ingredients

• 500 g all-purpose flour
• 250 ml warm milk
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 300 g low-moisture mozzarella, grated
• 200 g feta, crumbled
• 4 egg yolks
• 40 g butter, in 4 pieces

Method

1. Mix the milk, yeast and sugar. Add the flour, salt and oil and knead a soft dough for 8 minutes.
2. Cover and leave it to rise for about an hour, until doubled.
3. Mix the two cheeses with a splash of water. Heat the oven to 250°C (480°F).
4. Divide the dough into 4. Roll each into an oval, roll the long edges inward and pinch the ends to make a boat.
5. Fill the boats with cheese and bake for 10 to 12 minutes, until golden.
6. Make a dip in the cheese, drop in a yolk and bake for 1 more minute. Add the butter and serve right away.
7. To eat: stir the yolk and butter into the cheese, tear off the crust and dip.

Tamara's tip: if the cheese mix tastes too salty, soak the feta in water for 30 minutes first.